Make the egg roll wrappers, click HERE for the recipe and instructions. Heat the olive oil in a large skillet on medium-high heat. When the oil is hot, add the onion, bell peppers, and zucchini and spread evenly in the pan.
Cook until the vegetables soften and begin to brown, approximately 7 minutes.
Add the 2 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, and salt and pepper to taste, stir to fully combine. Cook for 2 minutes.
Add 1 tablespoon of the vegetable filling to the center of an egg roll wrapper.
Top with a liberal dollop of WHOLLY® GUACAMOLE Spicy Guacamole.
Fold one side of the wrapper over, then the other side, then the third side and roll to close the roll.
Brush the roll with a light layer of egg wash.
Heat the vegetable oil on high heat until it reaches 325°F (163°C) and add the egg rolls, making sure they don’t touch. SEE NOTE
Fry for approximately 2 minutes, or until golden brown. Flip and fry another 2 minutes, or until the entire egg roll is golden brown.
Remove and place on a plate lined with paper towel to absorb the excess oil. Place on a baking sheet in a warm oven to keep crisp until ready to serve.
For the Dipping Sauce
Put the 1 cup WHOLLY® GUACAMOLE Classic Guacamole, ¼ cup water, juice from 1 large lime, and 1 tablespoon white wine vinegar in a blender and blend until smooth and creamy.
Enjoy!